Calzone chosen over pizza, by me?

When we have gone out to eat at an Italian restaurant, my husband will sometimes order a calzone. I never felt inclined to, until today! Well I didn’t order one, instead I made 3 calzones and one pizza!

The pizza was requested by my nearly 3 year old, who took a glance at the first calzone that came out of the oven and said “No I don’t want the crispy one! I want the colour one!” Meaning a colourful pizza where you can see the ingredients as a topping and not a filling which he could not see!

I really enjoyed it and also the fact that it was a bit more healthier than the pizza as I filled mine with a lot of the vegetable mix. The cheese is also reduced as you only put it on half of the base! So a win win situation! Yay!

Hope you enjoy these crispy yet soft bread textured calzone! Much love D x

INGREDIENTS FOR THE DOUGH

500g strong white bread flour
7g yeast
2 level tsp salt
30ml warm milk
25ml olive oil
325-350ml warm water

• Mix the flour, yeast, oil and salt together in a large mixing bowl. Gradually add the warm milk and water and bring together to form into a dough

• Knead for 5 minutes with a little olive oil, cover with a plate and set aside in a warm place. I put mine in my airing cupboard. You could preheat the oven at 160°c for 10 minutes and then turn it off and place the dough in there. Prove the dough for 1 hour

• Knock back the dough and knead again using a little plain flour, form into a smooth ball and prove again for a further 30 minutes

CALZONE FILLING INGREDIENTS

1 medium aubergine sliced thinly and quartered
1 large courgette thinly sliced
1 medium onion, sliced in crescent shape
2 garlic cloves crushed
1large green chilli sliced (optional)
1tsp dried oregano
½ tsp salt or more to taste
150g tomato passata
½ cup of water
½ tsp paprika
1 tbsp olive oil
Grated Cheddar cheese

Bread flour for rolling
2 tbsp melted butter
olive oil to thinly coat pizza tray

TO MAKE THE FILLING

• Heat the oil, oregano and garlic on a low heat

Once it starts to sizzle sauté the onion until translucent

• Throw in the aubergine and courgette, mix well and cover for 10 minutes on a low heat

• Season with salt and paprika, pour in the passata and simmer for a further 5-7 minutes

TO PREPARE THE CALZONE CASING

• Meanwhile preheat oven to 210°c. Divide the dough into 4 balls using a little olive oil on your hands to avoid sticking

• On a clean floured surface roll out a dough ball into a round pizza base, thickness of 6-8mm

• Place the uncooked base on a lightly greased pizza tray, lay some aubergine filling on one half of the base, followed by the chilli and grated cheese

• Fold over the base to seal, using a fork first seal the edges and then crimp the sides to completely close the calzone. Brush with the melted butter

• Place in the oven for 20-25 minutes untik crisp and golden brown
(Be careful the filling will be very hot)

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